Description

An easy eggs benedict recipe with a potato crust and a silky saffron hollandaise that's just as easy to make for six or more as it is for two.

Ingredients

1 Tablespoon oil

3 potatoes, Yellow or Russet

1 Tablespoon black garlic (or regular garlic if you don't have black)

1 teaspoon salt

1 teaspoon pepper

12 eggs

1 package of thick sliced bacon or back bacon

Saffron Hollandaise

4 egg yolks

1/4 cup white wine

2 teaspoon water

1/4 teaspoon saffron

1 cup butter, melted

Salt and pepper to taste

Preparation

Prep Time: 10min | Cook Time: 25min

Turn your oven on to 375°F.

Heat a pan to medium-high heat and cook the bacon until it’s cooked but not crispy.

While the bacon is cooking, thinly slice the potatoes. A mandoline works best, but a sharp knife will work too. Rub a little oil on the bottom and sides of the muffin tins and arrange the potato slices inside. Cover the bottom and sides, but go a little thicker on the bottom. Sprinkle with salt and pepper and then break up the black garlic and place some in each potato cup. Place in the oven and bake for 10 mins. (Don’t forget to check the bacon)

While that is baking, get out a medium or small pot and start some water to simmer. Get out another bowl that will sit on top of the boiling water to form a double boiler. To that bowl add the white wine, water and saffron. Put the bowl over top of the boiling water and let it sit to warm up and draw out the saffron flavour.

When 10 mins is up, take the potatoes out of the oven. Turn the heat down to 350 °F . Break up the bacon and put some pieces in each potato cup. Crack an egg into each cup, sprinkle with salt and pepper and return to the oven. Set a timer for 12 mins.

While the eggs are cooking, add the egg yolks to the bowl with the wine and saffron, whisk them until they get a little frothy. Add the melted butter to the egg yolk mixture slowly and whisking the whole time. Turn the heat off and whisk over the hot water until the mixture gets nice and thick. It will only take a min or two! Season with salt and pepper to taste. Let the hollandaise sit over the hot water until you are ready to dish it up.

When the eggs are done, the whites will be firm when you shake it, but be careful not to over bake or they will be too hard. Remove from the oven. Remove the potato cups with a knife. They should slide right out, but you might need to run a knife around the edges first. Put two on a plate and top with a generous amount of saffron hollandaise sauce and serve hot.

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